This is something I’d been planning for a couple weeks, but I got distracted by the Chai Tea Cupcakes. I found a recipe for “easy” homemade caramel sauce which, as a caramel lover, I thought would be great to have in my back pocket (aka, my phone).
I followed the recipe below. It has a mild burnt taste, but it isn’t too bad overall. Another mistake I may have made was using salted butter along with the full portion of salt added at the end. Overall, it was incredibly easy and not terrible tasting. I might have stopped stirring just long enough for it to singe. It’s campfire caramel! Next time will be better!!
What led me to the salted caramel sauce recipe was looking up recipes for salted caramel buttercream. I invested in some baking tools over the last could weeks (such as a turntable and tapered frosting spatula) and I was itching to use them. I desperately want to make one of those buttercream cakes that is so flawless it looks like it’s covered in fondant. This recipe just didn’t make enough for me to get a thick, even layer to smooth out. It ended up patchy. I had the top nearly perfect, but I had to scrape some frosting to the sides for more coverage.
Regardless, it ended up being delicious. The burnt flavor was less obvious with the 4 cups of powdered sugar. The sugar also toned down the double portion of salt. Additionally, I added some of the caramel sauce between the layers of cake. I chose a basic vanilla cake to compliment the caramel so it wouldn’t be overly sweet.
I think, altogether, the flavors worked well. I will NOT give up on my dream of the flawless finish. We are inching closer. I have a few ideas to choose from for next week’ dessert. I’m going to spend the (dreadful) work week deciding what to do. More to come!